Preheat oven to 450 degrees F. If any carrots or parsnips are very large, cut pieces lengthwise in half or into quarters for even cooking. In large bowl, toss carrots and parsnips with oil, salt, and pepper until well coated; transfer to two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets.

Roast vegetables on 2 oven racks 45 to 50 minutes or until tender and lightly browned, stirring once and rotating pans between upper and lower racks halfway through roasting. If not completing recipe right away, cool vegetables completely in pans on wire racks; transfer vegetables to large self-sealing plastic bag. Refrigerate up to 1 day.

About 10 minutes before serving, in large microwave-safe serving bowl, heat bourbon and maple syrup in microwave oven on High 4 to 5 minutes or until mixture is very thick, stirring occasionally. Add vegetables to bourbon mixture and stir until well coated. Heat vegetable mixture on High 1 to 3 minutes or just until hot, stirring once.

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